Bill Kim for South Korea
Representing South Korea in our grilling games is chef Bill Kim of Chicago’s Belly Shack and UrbanBelly. Kim’s recipes reveal what Korean barbecue is all about: salty-sweet, sticky, delectably charred meat. Kim uses sugar, chiles (in a paste or powder) and sesame oil in both his dishes.
Kim uses miso, chile powder, fish sauce, sesame oil and ginger to flavor his Asian grilled chicken.
Grill Technique for Spicy Korean Grilled Pork
Pounding slices of pork tenderizes the meat, making it thin enough to take on the flavor of the marinade and allowing it to cook fast enough to stay moist.
Silvena Rowe for Turkey
Silvena Rowe, author of Purple Citrus & Sweet Perfume, grew up in Bulgaria, but is easily qualified to represent Turkey in the F&W grilling games: The daughter of an avid Turkish cook, she has expanded her repertoire of family dishes as chef at Quince in London’s May Fair hotel. Turkish grilling, she says, relies on fragrant spices like cumin, coriander and paprika; cool yogurt sauces; and red-pepper pastes for heat.
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Cesare Casella for Italy
Stepping up to the grill to represent Italy is Cesare Casella, the chef and owner of New York City’s Salumeria Rosi Parmacotto. Casella says that Italian grillers don’t generally use sauces. Instead, they might rely on olive oil or lemon to flavor food. Sometimes they drizzle the oil on; other times they brush it on, perhaps with a rosemary sprig.